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mushroom Salad 1 Pound Mushrooms
1 Medium Onion
3 Tablespoons Oil
1 Tablespoon Chopped Parsley
1 Dill Pickle, Diced
3 To 4 Tomatoes, Peeled, Seeded And Diced
4 Tablespoons Vegetable Oil
1 Tablespoon Wine Vinegar
salt And Pepper
pinch Of Sugar slice Mushrooms Thinly And Chop Onion Finely. Heat 3 Tablespoons Oil In A Large Sauté Pan And Add Mushrooms And Onions. Cook For About 2 To 3 Minutes To Soften Slightly. Remove From The Heat And Allow To Cool. when Mushrooms And Onions Have Completely Cooled, Add Parsley, Dill Pickle And Tomatoes. mix Together 4 Tablespoons Oil, The Sugar, Salt And Pepper And Pour Over The Other Ingredients. Stir Gently To Coat Evenly And Allow To Stand For 1 To 2 Hours In The Refrigerator Before Serving. |
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